Nutritional Facts

Directions

In a large bowl, beat the eggs, sugar, oil and molasses. Combine the flour, baking powder, ginger, cinnamon and nutmeg; gradually add to the egg mixture and mix well. Turn onto a floured surface. Knead in almonds and cranberries.

Divide dough in half; shape each portion into a 14-in. x 3-in. rectangle. Transfer to a greased baking sheet. Bake at 375° for 24-26 minutes or until lightly browned. Cool for 5 minutes.

Transfer to a cutting board; with a serrated knife, cut each rectangle into 18 slices. Place slices cut side down on greased baking sheets. Bake for 10-15 minutes or until firm and crisp, turning once. Remove to wire racks to cool. Store in an airtight container.Yield: 3 dozen.

Originally published as Gingerbread Biscotti in Taste of Home's Holiday & Celebrations Cookbook
Annual 2005, p103

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belindajo User ID: 6233792135874

Reviewed Dec. 19, 2011

"I made these without cranberries and chopped almonds because that is what I had. They are very good and quite easy to make."

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mrs.mark User ID: 5436322142679

Reviewed Dec. 8, 2011

"Yum... look, smell, and taste delicious!"

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cantee User ID: 555934463284

Reviewed Nov. 29, 2011

"Very easy to make and turned out perfectly."

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betheab199@aol.com User ID: 1490338135617

Reviewed Jan. 9, 2010

"I made this without the almonds since I didn't have them on hand. I think it would be even better with them. It was an easy, fun recipe and the biscotti turned out well. Smelled great when they were baking!!!"